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Garden-Fresh Taco Salad

"I'm a teen who likes to cook, and I usually fix supper during summer vacation, since my mom works. One night, I planned a sunflower theme. I made this taco salad and served it 'potted' with the chips arranged to look like a flower head!" —Holly Joyce, Jackson, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning, divided
  • 1 large head lettuce, shredded
  • 4 medium tomatoes, seeded and diced
  • 1 medium onion, chopped
  • 2 cups shredded cheddar cheese
  • 1 cup Miracle Whip
  • 1 tablespoon salsa
  • Leaf lettuce
  • Crushed tortilla chips

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese.
  • In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat.
  • Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge.
Nutrition Facts
1 cup: 677 calories, 46g fat (19g saturated fat), 150mg cholesterol, 1742mg sodium, 31g carbohydrate (17g sugars, 4g fiber), 35g protein.

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Reviews

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Average Rating:
  • linda
    Feb 4, 2018

    This was very good. Just the one I was looking for. I will make it again! Thanks.

  • gina.kapfhamer
    Jun 5, 2017

    LOVE THIS recipe. Great for dinner and if you amp up the portions, it's also a hit for an office potluck or family gathering. Very easy.

  • Feen
    Oct 20, 2014

    Liked this very much. Next time I would only make half the dressing as it made quite a bit and we didn't use it all.

  • happyinny
    Jun 28, 2010

     Hi Recipe-Bot, You sound like a sweet teen, I really like the idea you give here. Hubby & I love anything taco...I bet you end up as a chef somewhere good when you grow up.  One of our Grandson's  16yrs old loves to cook & he really is good and picks up recipes really fast.